The podcast covers Ashley's journey from his early days in the culinary world, working alongside Heston Blumenthal for 20 years to his various entrepreneurial ventures, focusing on key highlights and challenges.

The key topics discussed include:

• Early Career and Influences: Initial inspirations from working in a multicultural restaurant environment and exposure to international cuisines.
• Fat Duck Experience: Persistent efforts to join Heston Blumenthal at the Fat Duck and starting as one of the original team members in 1999.
• Career Evolution and Challenges: Transitioning to head chef and achieving three Michelin stars.
• Entrepreneurial Ventures: Creation of a butchery and in-house production to maintain quality at the Devonshire.
• Design and Innovation: Involvement in projects that include pre-batched cocktails and sustainable spirits, emphasising environmental consciousness.
• Resilience and Networking: Importance of persistence, networking and making opportunities happen.
• Personal Touches and Insights: Personal values like energy, methodical approach, and focus on innovation in both culinary and business endeavours.

Phil and Ashley conclude with reflections on motivation, resilience in the culinary industry and the significance of maintaining authenticity and dedication to one's craft. This episode offers a comprehensive look at Ashley's impressive career, combining personal insights with professional achievements and future aspirations.

Chefs on the Pass is sponsored by Ramsden Recruitment, a specialist chef recruitment agency, providing bespoke recruitment services to the catering industry. The podcast Chefs on the Pass is available on your podcast app of choice.